Brown Butter M&M Blondies

Everyone needs an easy delicious bar cookie in their back pocket (so to speak). My favorite part is the crunch from the M&Ms, so I added more of those. I remember being so excited in 1995 when the tan M&M was discontinued, and blue was voted to take its place. Do you remember that?

These bar cookies are the buttery, soft, sugary goodness you need to make it through the week. They are so good (and so easy to make), you’ll be making them on repeat.

I’m trying out a new recipe format, where the ingredients and instructions are broken down into sections. Let me know what you think. Have a great week friends!

Brown Butter M&M Blondies Adapted from Halfbaked Harvest

Preheat the oven to 350 degrees.  Spray a 13 x 9 inch pan with nonstick baking spray; set aside.

2 sticks of unsalted butter

In a medium pot, cook the butter for 8 minutes on medium heat until browned.  Swirl the pot occasionally.

1 teaspoon coarse kosher salt

½ cup dark brown sugar, packed

½ cup sugar

1 teaspoon vanilla

Take the butter off the heat, and add in the salt, and the sugars.  Whisk until combined.  The mixture won’t completely combine, and that’s okay.  Let it sit on the counter for 10 minutes to cool slightly.

2 large eggs

Whisk the mixture again, then whisk in the eggs one at a time, until completely incorporated.

¾ teaspoon baking soda

2 ¼ cups flour

Whisk in the baking soda.  Then add in the flour, and use a rubber scraper to stir it in.  I like the add the chocolates when the flour is halfway mixed in.

½ cup semisweet chocolate chips

2/3 cup M&M’s

Once flour is halfway mixed in, add the chocolate chips and M&M’s.  Stir until combined, and there are no streaks of flour.

Scoop into your prepared pan. The dough is thick.

12 Hershey kisses, unwrapped

Then press in the Hershey kisses sideways all around the dough.  Trying to make sure each slice gets a kiss.  Also, feel free to add any extra M&M’s on the top of the dough.

Bake for 19-20 minutes.  Let cool in the pan.  There will be some residual baking, so don’t go over 20 minutes.  20 is perfect for my oven. 

Let cool for about 15 – 20 minutes before cutting into the bars.  Store covered at room temperature for up to 4 days.